Melt the chocolate chips in a microwave on high for about 1 to 1 ½ minutes. Remove, mix in the sea salt and vanilla extract, and stir until smooth.

Brush the cupcake liners with the melted chocolate, and make sure the bottoms and sides have a thick coating. Chill the chocolate-coated liners in the refrigerator for about 30 minutes.

Melt the chocolate almond butter in the microwave on high for about 1 to 1 ½ minutes. Remove, and stir in the rise crisp until well combine.

Fill the chilled chocolate shells with rice crisp mixture, smooth it with the back of a teaspoon. Then spread the top with the remaining melted chocolate. Refrigerate the chocolate almond butter cups for another hour before serving.